3 stalks celery
1 green pepper
5 eggs (1 can be saved for giblet gravy)
8 x 8 pan of cornbread
turkey pieces (legs, wings and thighs)
3 Tbsp. sage
salt and pepper to taste
2 c. turkey broth
1 Tbsp. flour
1 stick butter
Reynolds turkey bag
Begin with removing the neck and gravy packet from the inside of the
turkey. Next, clean the turkey with water. You will now use a stick
of butter, salt and pepper to season the outside of the turkey.
Place a stalk of celery and an apple inside the turkey to season the
turkey as it bakes. Place 1 tablespoon flour in the turkey bag;
shake it around until it coats the bag. Place the turkey in the bag
and bake at 350 degrees. Bake for the time recommended based on the weight
of the turkey.
Now, prepare the dressing. You will begin by making an 8 x 8 pan of
cornbread. Use buttermilk in place of milk. Boil 5 eggs. You will
scramble up the cornbread and add the boiled eggs. Mix together all
of the scrambled cornbread, 4 boiled eggs and salt/pepper. You will
add the sage also. Chop the green pepper, onion and celery up
finely. Mix all together with the cornbread. Pour 1 cup turkey
broth into the mixture at a time. It will take about 2 cups. Place
into a 9 x 12 glass pan. Bake at 350 degrees for 30 to 40 minutes. You
will want it to be light brown on top.
In memory of my mother, Shirley Gann.
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